Desi Fiesta

Achari Dahi Bhindi Recipe ~ North Indian Sides

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Dahi bhindi curry

 I always Love making North Indian gravies as all the gravy have tomato onion based or with butter or cream or cashew nuts in them  to make them rich and tasty. But I also love the gravies which call for yogurt / curd as a base most of the Rajasthani gravies have curd as the base and I just love the taste as you know gatte ki sabzi which is obviously made with curd and I have tried couple of veggies with curd base and we just love to enjoy them with phulkas. So today am sharing a North Indian dahi Bhindi  with achari flavor added to it. We had this gravy with garam phulkas and onions, as for H loves chopped onions with all the north Indian gravies and goes so well. I make ladies  finger 2-3 varieties but totally love the bhindis in curd,  the achari flavor makes this gravy an aromatic open.. Lets move on to the recipe without further ado. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

Bhindi Ki sabzi

Achari curry recipes

 
Achari Dahi Bhindi

                           Recipe Category
    Preparation time
   Cook Time
                                     Indian Curries
10 mins
15 mins
  Ingredients 
Indian curries  Bhindi/ Lady’s Finger – 15 Nos
  Ginger – 1 tsp ( chopped)
  Tomato – 1 Medium size
  Curd – 1/4 cup
  Turmeric pd – 1/4 tsp
  Red chilli pd – 1 tsp
  Coriander pd – 1 tsp
  Fennel seeds – 1/4 tsp
  Fenugreek seeds-1/4 tsp
  Asafoetida a pinch
  Nigella seeds – 1/2 tsp
  Oil – 2 tbsp
  Salt to taste

  Method
  • Cut the crown and tail of the lady’s finger and slit them from one side.
  • In a kadai heat oil add mustard seeds, fenugreek seeds, nigella seeds,fennel seeds, asafoetida.
  • After they crackle add tomatoes and saute them they are mushy.
  • In a bowl a put curd, turmeric pd, red chilli pd,coriander pd and mix well. Keep it aside.
  • After the tomato turns mushy add the ladyfinger and saute them till they are done.
  • Add salt as needed .
  • Add the curd mixture and simmer them well till the raw smell of the masalas goes off.

  • Cook in very low flame so that the curd doesn’t curdle.
  • Serve them warm with chapathi’s / phulkas.


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  2. Srividhya says

    Dahi and okra.. I started liking it.. earlier I never used to have these combo. Recently tried okra raita and started loving these combo. Will try these soon